Beverages

14 pages, 2980 KB

Open AccessArticle

Study of Possible Alternatives to Sulphur Dioxide for Inhibiting Tyrosinase and Protecting Grape Must from Browning

by Aitor García-Roldán, Antoni Canalda-Sabaté, Jordi Gombau-Roigé, Marco Bustamante-Quiñones, Arnau Just-Borràs, José M. Heras, Nathalie Sieczkowski, Fernando Zamora and Joan Miquel Canals

Beverages 2026, 12(2), 27; https://doi.org/10.3390/beverages12020027 - 6 Feb 2026

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Abstract

Winemakers have to deal with enzymatic browning caused by a grape polyphenol oxidase called tyrosinase. Due to the problems related to sulphur dioxide and its use in winemaking, oenologists need alternative and effective treatments for inhibiting enzymatic browning. This research studies ascorbic acid, [...] Read more.

Winemakers have to deal with enzymatic browning caused by a grape polyphenol oxidase called tyrosinase. Due to the problems related to sulphur dioxide and its use in winemaking, oenologists need alternative and effective treatments for inhibiting enzymatic browning. This research studies ascorbic acid, glutathione (pure and in the form of a specific inactivated dry yeast rich in glutathione), and bioprotection by a selected strain of Metschnikowia pulcherrima as alternatives to SO₂ for preventing enzymatic browning, following a methodology developed in previous works. All the studied treatments resulted in a significant reduction in enzymatic browning. More specifically, all treatments significantly reduced the Vmax of the apparent tyrosinase activity, indicating their potential to protect against enzymatic browning and thus allowing for a reduction in the doses of SO₂ added to the wine. Full article

(This article belongs to the Section Wine, Spirits and Oenological Products)

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26 pages, 632 KB

Open AccessReview

Impact of the Addition of Botanical Ingredients on the Physicochemical Properties, Polyphenolic Content, and Antioxidant Activity of Craft Beers

by Maria João Pereira, Diana Santos, Cláudia Pinho and Ana Isabel Oliveira

Beverages 2026, 12(2), 26; https://doi.org/10.3390/beverages12020026 - 6 Feb 2026

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Abstract

Background: The incorporation of botanical ingredients into craft beer has emerged as a promising strategy to enhance nutritional value and expand its sensory diversity. Thus, this review aims to discuss the impact of adding botanical extracts on the physicochemical properties, phenolic content, and [...] Read more.

Background: The incorporation of botanical ingredients into craft beer has emerged as a promising strategy to enhance nutritional value and expand its sensory diversity. Thus, this review aims to discuss the impact of adding botanical extracts on the physicochemical properties, phenolic content, and antioxidant potential of craft beers. Methods: A narrative review was conducted using PubMed, Science Direct, Web of Science, and b-on databases, with the keywords ‘craft beer’, ‘physicochemical properties’, ‘polyphenolic content’, and ‘antioxidant activity’. Results: The incorporation of botanical ingredients into beers modified the physicochemical parameters, total phenolic content (TPC), and antioxidant activity. These effects varied according to the type of matrix, concentration, timing of addition, beer style, and brewing conditions. Overall, an increase in beer TPC and antioxidant activity was observed. However, higher TPC can present technological challenges, as phenolic–protein interaction may lead to turbidity. Conversely, enhanced antioxidant potential contributes to oxidative stability and extends the shelf-life of beer. Conclusions: Future studies should validate the current results, explore new bioactive matrices, and evaluate variables that ensure the functional quality of beer. Practical applications under real production conditions should also be prioritized to guarantee effective functional benefits without compromising the stability and sensory acceptance of craft beer. Full article

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25 pages, 1245 KB

Open AccessArticle

Assessing White Hibiscus Calyces as a Potential Ingredient for Kombucha

by Enid Adiegwu, Renata Carneiro, Ken Hurley, Ann Sandbrook and Sean O’Keefe

Beverages 2026, 12(2), 25; https://doi.org/10.3390/beverages12020025 - 6 Feb 2026

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Abstract

Kombucha’s growing popularity worldwide has been accompanied by a growing consumer interest in exploring new flavors and adopting healthier diets. In this preliminary consumer-driven study, we investigated the application of white hibiscus (WH) calyces in the development of novel kombucha beverages. Kombuchas were [...] Read more.

Kombucha’s growing popularity worldwide has been accompanied by a growing consumer interest in exploring new flavors and adopting healthier diets. In this preliminary consumer-driven study, we investigated the application of white hibiscus (WH) calyces in the development of novel kombucha beverages. Kombuchas were made from 100% black tea (BT), 100% WH, and 50% BT/WH blend infusions, then their pH, total titratable acidity (TTA), ethanol content, sucrose, glucose, and fructose concentrations were measured. Untrained sensory participants (N = 97) rated the kombuchas using a 9-point hedonic scale, described them using a check-all-that-apply list of attributes, and answered a willingness-to-pay (WTP) question. Tea infusion and fermentation time had a significant effect on pH, TTA, ethanol, sucrose, fructose, and glucose content (p < 0.05). High residual sugar levels observed in the WH kombucha indicated sluggish fermentation. Kombuchas differed significantly in overall-liking, color, aroma, flavor, and mouthfeel liking, and WTP (p < 0.05). Overall, BT kombucha was preferred over the WH kombuchas (100% and blend). Sensory attributes “refreshing”, “floral”, “hibiscus”, “fruity”, and “sweet” were positive drivers of acceptability, while “pungent” and “astringent” were negative drivers. Results suggest that blends containing less than 50% WH may provide more appealing sensory attributes to consumers, and that further study is needed. Full article

(This article belongs to the Topic Recent Advances in Consumers’ Preferences and Behavior Toward Healthy and Functional Foods: 2nd Edition)

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16 pages, 1258 KB

Open AccessArticle

Coarse-Grained Molecular Dynamics Simulations for Predicting Rheological Behavior of Casein Micelle Dispersions

by Raghvendra Pratap Singh, Sophie Barbe, Paulo Peixoto, Manon Hiolle, Frédéric Affouard and Guillaume Delaplace

Beverages 2026, 12(2), 24; https://doi.org/10.3390/beverages12020024 - 6 Feb 2026

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Abstract

Handling dispersion of casein powders in water is widely encountered in the milk industry. However, in silico prediction of the apparent viscosity of these colloidal dispersions is not an easy task, especially when these micellar casein suspensions are highly concentrated, as in hyper-protein [...] Read more.

Handling dispersion of casein powders in water is widely encountered in the milk industry. However, in silico prediction of the apparent viscosity of these colloidal dispersions is not an easy task, especially when these micellar casein suspensions are highly concentrated, as in hyper-protein milk beverages, which are experiencing exponential market growth. In this work, Coarse-Grained (CG) models using Lennard-Jones potentials to model interactions were built for simulating rheological properties of colloidal micellar casein dispersions (native and demineralized). In a first approach, a polydisperse explicit CG model was developed. For this polydisperse CG model, the representation chain was composed of four large smooth spheres of different sizes mimicking the real distribution of casein colloids. The CG simulation results were validated by comparison with experimental rheological data for native colloidal casein dispersions. Both in-house experimental results and available data found in the literature were used for this purpose, covering a wide range of casein concentrations ([10 g/L–200 g/L], [8–20%] corresponding to casein concentration, colloid volume fraction and solid/liquid volume fraction, respectively). In a second approach, a simplified model using a monodisperse CG model was developed. This simplified model only included one type of soft sphere and was found to preserve the accuracy of the rheological prediction. Finally, a monodisperse CG model was set up to predict the behavior of demineralized micellar casein dispersions, for which a decrease in the average size of the micelle size distribution is observed when demineralization occurs. For all models, the comparison between the predicted and experimental rheological behavior is fully satisfactory, proving that the CG models proposed for casein-based micellar dispersions are physically well founded and that the proposed simplified representation chain, based on micelle size observation, makes sense. Full article

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18 pages, 309 KB

Open AccessReview

Functional Aloe vera Drink Supplementation: Effect on Athlete Health

by Simona D’Angelo, Carla Buzzanca, Angela D’Amico, Alessia Boatta, Patrizia Proia and Vita Di Stefano

Beverages 2026, 12(2), 23; https://doi.org/10.3390/beverages12020023 - 6 Feb 2026

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Abstract

Aloe vera (Aloe barbadensis Miller) represents a rich natural source of water, minerals, polysaccharides, vitamins, phenolic compounds and bioactive molecules that exert multiple health-promoting effects relevant to athletic performance. Its high content of water and minerals (magnesium, calcium, potassium) supports hydration and [...] Read more.

Aloe vera (Aloe barbadensis Miller) represents a rich natural source of water, minerals, polysaccharides, vitamins, phenolic compounds and bioactive molecules that exert multiple health-promoting effects relevant to athletic performance. Its high content of water and minerals (magnesium, calcium, potassium) supports hydration and electrolyte balance during physical activity. At the same time, polysaccharides, especially acemannan, contribute to tissue regeneration, muscle recovery, immune modulation and gastrointestinal protection. Antioxidant compounds reduce exercise-induced oxidative stress, potentially improving recovery and limiting inflammatory damage. Aloe vera-based beverages, including leaf juices and fermented formulations, offer a practical and palatable vehicle for delivering these bioactives. In addition to supporting gut integrity and reducing symptoms such as reflux and heartburn, Aloe vera supplementation may enhance nutrient absorption and modulate glucose metabolism, contributing to better metabolic stability during exercise. The increasing commercial interest in natural functional beverages highlights the relevance of Aloe vera as a nutraceutical candidate for athletes. This review explores the multiple benefits of Aloe leaf derivatives, bridging traditional medicine and evidence-based applications for metabolic health (gastrointestinal comfort, hydration, antioxidant defence and post-exercise recovery). However, further clinical studies are needed to fully define dosage, efficacy and mechanisms of action. Full article

(This article belongs to the Section Quality, Nutrition, and Chemistry of Beverages)

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17 pages, 4268 KB

Open AccessArticle

Optimization of Ohmic Heating Pasteurization for Passion Fruit Juice and Comparison with Conventional Thermal Treatment

by Thitiphan Chimsook and Rittichai Assawarachan

Beverages 2026, 12(2), 22; https://doi.org/10.3390/beverages12020022 - 5 Feb 2026

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Abstract

Ohmic heating pasteurization (OHP) is a volumetric thermal processing technology that enables rapid and uniform heat generation within liquid foods. This study aimed to optimize the OHP conditions for passion fruit juice processing by maximizing thermal efficiency and preserving quality attributes. A Box–Behnken [...] Read more.

Ohmic heating pasteurization (OHP) is a volumetric thermal processing technology that enables rapid and uniform heat generation within liquid foods. This study aimed to optimize the OHP conditions for passion fruit juice processing by maximizing thermal efficiency and preserving quality attributes. A Box–Behnken design combined with response surface methodology was applied to evaluate the effects of pasteurization temperature (75–95 °C), holding time (15–45 s), and voltage gradient (10–30 V/cm) on the system performance coefficient (SPC), total color difference (ΔE), and vitamin C retention. Multi-response optimization was conducted to simultaneously enhance SPC and vitamin C content while minimizing color change. The optimal OHP conditions were identified as a temperature of 82.5 °C, a holding time of 25 s, and a voltage gradient of 18.5 V/cm. Under these conditions, the processed juice exhibited a high SPC value (0.80 ± 0.05), moderate vitamin C retention (20.07 ± 3.18 mg/100 mL), and low total color difference (ΔE = 7.64 ± 1.08). Enzymatic assays further demonstrated substantial inactivation of quality-related enzymes, with residual activities of peroxidase and polyphenol oxidase reduced to 8.07 ± 1.74% and 12.6 ± 2.1%, respectively, compared with untreated juice. These results indicate that optimized ohmic heating pasteurization can achieve efficient thermal processing while maintaining the physicochemical and nutritional quality of high-acid fruit juices. Full article

(This article belongs to the Topic Food Processing and Preservation: Innovative Solutions for Natural Food Preservation, 2nd Edition)

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16 pages, 1856 KB

Open AccessArticle

Elemental Composition of Japanese Matcha Powder and Infusions—Potential Role as a Functional Food in Metabolic Health

by Kinga Szymczykowska, Patrycja Kupnicka, Karolina Skonieczna-Żydecka, Klaudia Melkis, Dariusz Chlubek and Karolina Jakubczyk

Beverages 2026, 12(2), 21; https://doi.org/10.3390/beverages12020021 - 4 Feb 2026

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Abstract

Matcha tea (Camellia sinensis (L.) Kuntze) is a Japanese powdered green tea characterized by an exceptionally high content of health-promoting compounds. It is produced by shading the tea plants for 21 days prior to harvesting. It can be consumed both as an [...] Read more.

Matcha tea (Camellia sinensis (L.) Kuntze) is a Japanese powdered green tea characterized by an exceptionally high content of health-promoting compounds. It is produced by shading the tea plants for 21 days prior to harvesting. It can be consumed both as an infusion and as a whole powder form. The present study aimed to analyze the micro- and macronutrient composition of matcha tea infusions (traditional and daily) brewed with water at different temperatures, as well as that of matcha powder. Samples were analyzed using inductively coupled plasma optical emission spectrometry (ICP-OS). Two types of matcha infusions were analyzed: daily and traditional, prepared at 25 °C, 70 °C, 80 °C, and 90 °C in addition to matcha powders. The results demonstrated that both infusions and matcha powder are sources of the tested elements (potassium, phosphorus, magnesium, calcium, zinc) and may complement a healthy, balanced diet. The type of tea significantly affected elemental content, while brewing temperature did not significantly influence the mineral composition of infusions. Taken together, these results indicate that matcha represents a nutritionally relevant beverage whose mineral profile may contribute to dietary quality and support physiological functions related to metabolic health. Full article

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23 pages, 1799 KB

Open AccessArticle

Multiregional Characterization of White Wines Using Odor Activity Values, Aromatic Scores, and LDA Classification

by Ioana-Cristina Bedreag (Rebigan), Ionel-Bogdan Cioroiu, Marius Niculaua, Alexandru-Gabriel Suduc, Constantin-Bogdan Nechita, Catalin-Ioan Zamfir, Elena Cristina Scutarașu, Lucia-Cintia Colibaba, Camelia Elena Luchian and Valeriu V. Cotea

Beverages 2026, 12(2), 20; https://doi.org/10.3390/beverages12020020 - 3 Feb 2026

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Abstract

This study investigates the effects of terroir on the sensory expression of two major white grape varieties, Fetească albă and Sauvignon blanc. The experimental design included wines from eleven wineries distributed across the main Romanian wine-growing regions—Banat, Dobrogea, Moldova, Muntenia–Oltenia, and Transylvania—covering [...] Read more.

This study investigates the effects of terroir on the sensory expression of two major white grape varieties, Fetească albă and Sauvignon blanc. The experimental design included wines from eleven wineries distributed across the main Romanian wine-growing regions—Banat, Dobrogea, Moldova, Muntenia–Oltenia, and Transylvania—covering a wide range of altitudes (75–400 m), latitudes (21.6–28.4°), and contrasting soil types (chernozems, alluvial soils, luvaceous and clay-illuvial brown soils) over two climatically distinct vintages (2019 and 2021). Volatile profiling was performed by GC–MS, and aroma relevance was assessed using odor activity values (OAVs) and weighted aromatic scores, while sensory attributes were integrated through structured sensory evaluation. Esters and thiols emerged as the dominant contributors to varietal aroma expression. Sensory aggregation revealed clear winery-dependent differences, whereas vintage effects were moderate, with 2021 wines displaying a more pronounced fruity–floral profile compared to 2019. Linear Discriminant Analysis (LDA) identified grape variety as the strongest discriminant factor, surpassing vintage, and confirmed distinct regional sensory identities. The integrated OAV–sensory–LDA framework demonstrates the defining role of terroir in shaping aromatic structure, enabling robust varietal typicity assessment and regional differentiation across Romanian wine-growing areas. Full article

(This article belongs to the Special Issue Quality and Authenticity in Wine: Analytical Advances and Consumer Perspectives)

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14 pages, 591 KB

Open AccessArticle

Effect of Thermal and Non-Thermal Treatments on the Bioaccessibility of Vitamin C and Carotenoids in a Mixed Tropical Fruit Beverage

by Rayane da Silva Lucio Cordeiro, Luiz Carlos Corrêa-Filho, Flávia dos Santos Gomes, Daniela De Grandi Castro Freitas de Sá, Renata Valeriano Tonon, Virginia Martins da Matta and Lourdes Maria Corrêa Cabral

Beverages 2026, 12(2), 19; https://doi.org/10.3390/beverages12020019 - 2 Feb 2026

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Abstract

A mixed functional beverage was developed using mango, pineapple, and acerola pulps combined with Brazil nut extract, targeting the nutritional and physiological needs of the elderly. The formulation was designed to deliver vitamin C and carotenoids, while maintaining viscosity compatible with level 3 [...] Read more.

A mixed functional beverage was developed using mango, pineapple, and acerola pulps combined with Brazil nut extract, targeting the nutritional and physiological needs of the elderly. The formulation was designed to deliver vitamin C and carotenoids, while maintaining viscosity compatible with level 3 of the IDDSI scale, ensuring safe consumption for individuals with dysphagia. The product underwent different processing treatments, including thermal pasteurization, sterilization, and non-thermal ultrasound processing, to evaluate their effects on bioactive compounds and in vitro bioaccessibility. Vitamin C content and total phenolic compounds decreased by 15.4% and 12.7% after pasteurization, respectively, and by 41.6% and 79.1% after ultrasound treatment. In contrast, sterilization did not result in a significant difference in vitamin C content compared with the control. Conversely, total carotenoid content increased significantly across all processing treatments, while antioxidant capacity remained stable across the different processing conditions evaluated. In addition, a 95% increase in selenium content was observed after pasteurization, indicating enhanced solubilization of mineral fractions in the Brazil nut extract. Vitamin C bioaccessibility reached 53.24% after ultrasound treatment and 38.58% after sterilization, outperforming the control (34.59%). For carotenoids, sterilization resulted in the highest bioaccessibility (28.33%), followed by ultrasound (17.21%) and pasteurization (15.24%). The beverage also showed good sensory acceptance among elderly consumers, demonstrating that the formulation successfully combines nutritional adequacy and acceptance. These findings support its potential as a functional beverage that promotes safe nutrition and hydration in older adults, including those with dysphagia. Full article

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15 pages, 689 KB

Open AccessArticle

Upcycling Blackberry Juice Pomace into Fruit Beer: Effects of High Pressure Processing on Polyphenols, Colour, Volatile Profile and Sensory Analysis

by Luca Pretti, Manuela Sanna, Massimiliano Rinaldi, Antonio Valentoni, Margherita Rodolfi, Rohini Dhenge, Daniele Sanna, Maria Cristina Porcu, Tina Lino and Tommaso Ganino

Beverages 2026, 12(2), 18; https://doi.org/10.3390/beverages12020018 - 2 Feb 2026

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Abstract

The integration of fruit by-products into brewing represents a promising strategy to enhance sustainability within the beverage sector. This study evaluates the use of dried blackberry (Rubus fruticosus L.) juice pomace, either untreated or pre-treated by High-Pressure Processing (HPP), as an ingredient [...] Read more.

The integration of fruit by-products into brewing represents a promising strategy to enhance sustainability within the beverage sector. This study evaluates the use of dried blackberry (Rubus fruticosus L.) juice pomace, either untreated or pre-treated by High-Pressure Processing (HPP), as an ingredient in fruit beer production. A portion of the blackberry pomace was dried at 50 °C and incorporated into a beer formulation named “control beer” (CB), while another portion of the blackberry pomace was subjected to HPP at 600 MPa for 3 min, dried at 50 °C and incorporated into a beer formulation named HPPB. The beers were analysed for their physicochemical parameters, colour properties, total phenolic content, antioxidant capacity (UV–Vis and EPR), and volatile composition (HS-SPME-GC-MS). A trained sensory panel (n = 8) assessed descriptive attributes. HPP significantly affected the colour of the dried pomace and resulted in beers with higher lightness (L*) but lower redness (a*) and total phenolics. CB exhibited higher antioxidant capacity, whereas HPPB showed increased levels of fruity esters. Sensory analysis confirmed that HPPB was perceived as significantly more fruity in both orthonasal odour and flavour (p < 0.05). No significant differences were detected in beer oxidative stability by EPR. These findings demonstrate that HPP-treated blackberry pomace can modulate the sensory profile of fruit beers despite reducing phenolic retention, and that upcycled by-products can support the development of sustainable, specialty beers. Full article

(This article belongs to the Section Malting, Brewing and Beer)

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Beverages, Volume 12, Issue 2 (February 2026) – 10 articles

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